Jackfruit Enchilada Dip

Last year I discovered Cedar Ridge Cafe and Bakery, a little establishment a few towns away that specializes in vegetarian and vegan foods. They have so much amazing vegan comfort food: pastries, sandwiches, dips and soups. Needless to say, they’re full of inspiration for a vegan blogger like me, so today I’m sharing a recipe for Jackfruit Enchilada Dip, which came about when the owner of Cedar Ridge, Michelle, cooked up a nut-free batch of their amazing Buffalo Jackfruit Dip for me, which I devoured.

If you haven’t tried jackfruit yet, it’s a big and interesting fruit that’s native to Southern India. The “meat” of it shreds nicely, like chicken or pork, and it’s become quite the sensation in the vegan community. Even on this blog, one of the most popular recipes I’ve posted is for Jackfruit Carne Asada (which I recommend trying if you haven’t already!).

Cedar Ridge’s recipe also relies on jackfruit to give the dip a bit of texture in amongst the creaminess. But where they go with heat, I went with some Mexican flavors for a little bit of a different taste. The jackfruit works just as well in a recipe with south of the border flavors as it does with a taste of Buffalo.

This recipe is super simple to make, too. It only requires a few minutes of sautéing, mixing and baking—in total, less than an hour in the kitchen. That works well for me because I usually make things like this during the Super Bowl or the Oscars, which I did last night (how about that amazing speech from Joaquin Phoenix!). It’s great for get togethers of any kind, really. Serve it topped with your favorite flavors—I recommend cilantro, jalapeños or sour cream—and this dip is sure to be a big hit.

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Tell Me What You Think

As always, I’d love to hear your thoughts on this recipe if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!